A couple of weeks ago I bought a large eggplant and, sad to say, I didn’t use it and it became moldy.
So, I decided to try again and bought another eggplant. This time I had a recipe ready for it. Am I getting smart or what? Â (laughing)
I found the recipe in a cookbook called The Cooking Light Cookbook that I was given as a gift a couple of years back. It really has some very nice recipes that don’t need tweaking to make them paleo.
I used one large eggplant instead of 4 small ones as the recipe recommended ~ you can choose what works for you.
Here’s what you’ll be needing (salt, pepper and olive oil are not shown) …
I used fresh basil but didn’t have fresh sage on hand so I used powdered and it worked out quite well.
This year, I planted rosemary in a flower pot and it’s worked really well for me. I keep the flower pot right next to the front door. Unfortunately, I’ve been told that rosemary is not a perennial in Minnesota (unlike Seattle where the rosemary seems to grow most of the year and then comes back the following year).
You’ll be cutting the eggplant lengthwise but barely to the top as you want it to stay intact while it bakes.
Then, you’ll be preparing the herb mixture.
Dum dee dum … too easy, too easy …
After brushing the eggplant (inside and outside) with olive oil, you’ll be baking it in the oven.
So ~ let’s take a look at the actual recipe, shall we?
- 4 small eggplants (about 13 ounces) or 1 large one
- Extra virgin olive oil
- 1/4 teaspoon sea salt
- 1/8 teaspoon ground black pepper
- 1/3 cup chopped fresh basil
- 2 teaspoons chopped fresh sage or 1 teaspoon dried sage
- 2 teaspoons chopped fresh rosemary
- Preheat the oven to 450Â°.
- Cut the eggplant into 1/4 inch slices, cutting to but not through the stem end.
- Fan the eggplant and place it on a baking sheet lined with parchment paper (or you can spray it with olive oil spray.
- Brush 1 1/2 tablespoons of olive oil evenly over the eggplant slices.
- Bake for 15 minutes or so then remove from the oven and press the eggplant “slices” apart.
- Brush the slices with 1 1/2 teaspoons olive oil then sprinkle with salt and pepper.
- Put the eggplant back in the oven for an additional 10 minutes until the flesh is tender and the edges are browned. Â (Note: It only took an additional 5 minutes in a convection oven.)
- Remove the eggplant from the oven then drizzle just a bit more olive oil evenly over the eggplant and sprinkle with the herbs.
That’s it! I served the Roasted Eggplant with grilled Steak and Cilantro and Cumin Spiced Carrots.
For additional recipes, click here.